SALMON TERIYAKI adapted from JET TILA
SAUCE
2 ounces sake
3 ounces mirin
4 ounces Bragg’s liquid aminos
3 tablespoons (45 grams) sugar
1 tablespoon cornstarch combined with 1 tablespoon water
- Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisking 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly.
- Set it aside to use on the salmon and store any leftovers in the refrigerator.
SALMON
2 pounds salmon filets, deboned and scaled
Salt and pepper
2 tablespoons avocado oil
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving
- Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper.
- Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
- Cook the other side for another minute.
- Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce.
- Tilt the pan around a few times and turn the fish until it's well coated with the sauce.
- Serve with rice on the side.
This quick and easy salad is essentially just a big ol’ bowl of quick-pickled cucumbers, which is exactly why it’s so tasty. It makes a fresh, crunchy and acidic side to any main dish. Assemble it the night before and it will be even more perfect.
SALT & VINEGAR CUCUMBERS
1/4 cup rice wine or white vinegar
2 tablespoons avocado oil
2 teaspoons sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
FRESH ground black pepper
4 medium cucumbers
1/4 cup chopped fresh dill
- Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. Slice the cucumbers into 1/8-inch-thick rounds.
- Place them in the bowl, add the dill, and toss to combine.
- Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
- Taste and season to taste with more salt and pepper as needed before serving.
No comments:
Post a Comment
Thanks for stopping by. Please leave your ingredients for this recipe we call life!